Article Versions Notes

Patil ND, Kumar P, Bains A, Sharma M, Sridhar K, Chawla P, Stephen Inbaraj B. Microwave-Induced Structural Remodeling of Legume Proteins: Structure–Function–Nutrition Relationships and Their Improved Performance in Wheat Flour Fortification. Foods. 2026; 15(3):580. https://doi.org/10.3390/foods15030580

Patil, Nikhil Dnyaneshwar, Prabhat Kumar, Aarti Bains, Minaxi Sharma, Kandi Sridhar, Prince Chawla, and Baskaran Stephen Inbaraj. 2026. "Microwave-Induced Structural Remodeling of Legume Proteins: Structure–Function–Nutrition Relationships and Their Improved Performance in Wheat Flour Fortification" Foods 15, no. 3: 580. https://doi.org/10.3390/foods15030580

Patil, N. D., Kumar, P., Bains, A., Sharma, M., Sridhar, K., Chawla, P., & Stephen Inbaraj, B. (2026). Microwave-Induced Structural Remodeling of Legume Proteins: Structure–Function–Nutrition Relationships and Their Improved Performance in Wheat Flour Fortification. Foods, 15(3), 580. https://doi.org/10.3390/foods15030580